Brunello di Montalcino Featured

Name:Brunello of MontalcinoClassification: DOCGType of wine: RedVine: Sangiovese Location of the cultivated areas: Montalcino – Loc.Villa S.RestitutaDisposition: South – South/WestAltitude: from 400 to 480 m above sea levelCharacteristics of the cultivated soil: composed mainly of the elements of silicates and limestone with the presence of minerals. It has a rude structure and is characterized by the presence of rocks (stony soil).Form of cultivation: spurred cordDensity of planting: around 4500 stems/hectareYear of planting: the age of vineyards from 6 to 30 yearsProduction per hectare: 50 quintal/hectarePeriod of grape harvesting: the end of September – the beginning of OctoberMethod of harvesting: manualWine-making: natural fermentation at a controlled temperature (max 24/26°C). Maceration in stainless steel bowls for about 20 days with daily mixing. Seasoning: min 36 months in french or slavonianoak barrels.Period of bottling: August - SeptemberRefining in bottles: min 4 monthsType of bottles: classic Bordeaux Alcohol content: 13,5Best temperature for serving: 18/20 C.

ORGANOLEPTIC CHARACTERISTICS

Colour: ruby red closer to pomegranate, after some years acquires a tint of amber.Aroma: complex intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk.Taste: the taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering.

GASTRONOMICAL COMPLEMENTS

A perfect complement to red game meat, roasted or barbecued, and to the well-seasoned first course in accordance with italian tradition. It's a perfect complement to cheeses with a strong taste (pecorino, parmigiano reggiano, cheeses of alpine meadows etc).